摘要
研究酶法洗渣提高橙汁得率的新工艺。确定了酶法处理橙渣的工艺条件为:加酶量0.01%、渣水比1∶1、酶解温度45℃、酶解时间50min。实验证明,采用此法生产的橙汁能够明显提高出汁率和改善橙汁的产品质量,从而生产出具有良好的混浊稳定性、口味宜人、鲜艳色泽的橙汁。
This article studied on a new technology of processing orange juice to increase the yield.The result showed the optimum enzyme hydrolysis conditions as follows: enzyme dose ,0.01%; the ratio of pomace to water, 1:1;holding temperature, 45℃ and holding time,50 minutes.This processing technique could remarkably increase juice yield and improve the quality of orange juice with good cloud stability, delicious flavor and brilliant color.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第3期103-104,108,共3页
Science and Technology of Food Industry
基金
国家"十五"科技攻关项目子课题。
关键词
酶法洗渣
橙汁
得率
生产工艺
出汁率
产品质量
enzymatic treatment of pomace
orange pomace
jucie yield
processing conditions
